Heat olive oil in a large sauce pan set over medium heat. Add onions and celery and cook, stirring occasionally, until the vegetables are beginning to soften, 6 to 7 minutes.

Add garlic, smoked paprika and bay leaves and saute for 30 seconds.

Stir in diced tomatoes with juices, lentils, 3 cups vegetable or chicken broth and 3 cups water. Increase heat to medium-high and bring the mixture to a boil. Reduce the heat slightly and cook, stirring occasionally, until lentils are tender, 25 to 35 minutes.

Remove from the heat and let cool for about 10 minutes. Remove and discard the bay leaves. Transfer half of the lentil mixture, half of the black beans and 3/4 cup vegetable or chicken broth to the bowl of a blender or food processor. Pulse until combined, but not pureed. It should be a chunky texture.

Pour the blender mixture back into the lentils in the saucepan, along with the remaining 1 cup of chicken broth and remaining black beans. Stir and reheat over medium heat. Stir in parsley. Season with salt and pepper to taste. Serve.

Thursday, November 21, 2013

Put a rack in the middle of oven and preheat oven to 400 degrees F. Generously butter a 2 ½- to 3-quart gratin dish or other shallow baking dish.
Peel potatoes. Cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan.
Add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat.
Pour potato mixture into buttered dish, distributing potatoes evenly. Sprinkle nutmeg and cheese evenly over top. Bake until potatoes are tender and top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving.
The gratin can be made up to 1 day ahead. Cool completely, then refrigerate, covered. Bring to room temperature before reheating, covered, in a 350 degree oven.

Place a rack in the middle of the oven and preheat the oven to 350*F. Line a 9x13-inch baking pan with aluminum foil and spray the foil with pan spray. (I have tried this in a pyrex dish without the foil and it was fine. Might be easier to slice if you can use the foil?)
Sift together the cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. Set aside.
In a medium bowl, whisk together the eggs. Melt the butter and immediately whisk into the eggs in a slow stream. Whisk in the oil, milk, and buttermilk. Whisk in the dry ingredients just until combined.
Scrape the batter into the pan and bake for 30 minutes. Rotate the pan from front to back and continue to bake for 10 minutes, or until a tester inserted in the center comes out clean. (Note – this only took about 30 minutes to fully bake in a pyrex dish.)

MAKE THE GLAZE: While the corn bread is baking, melt the butter in a medium saucepan. Add the honey and water and whisk until blended.
When the cornbread is done, remove from the oven and poke holes all over the bread, about ½-inch apart, with a toothpick. Brush with the glaze and allow to cool.

1. Preheat the oven to 350 degrees F. Grease a loaf pan with butter and line it with parchment paper. Melt the remaining butter in a saucepan over medium heat. Add the garlic and onion and cook, stirring, for 5 minutes, until softened. Remove from the heat. Grind all of the nuts, then stir them into the saucepan. Add the breadcrumbs, egg, thyme, and stock and season to taste.

2. Spoon the mixture into the loaf pan and level the surface. Cook in the preheated oven for 30 minutes, until cooked through and golden. The loaf is cooked when a skewer inserted into the center comes out clean.

3. Halfway through the cooking time, make the sauce. Put all the ingredients in a saucepan and bring to a boil. Reduce the heat and simmer gently, stirring occasionally, for 15 minutes. To serve, remove the sauce from the heat and discard the cinnamon stick. Remove the nut roast from the oven and turn out onto a warmed serving dish. Garnish with thyme sprigs and serve with the sauce.

Peel the carrots and cut them, depending on their size, into cylinders or semicircles ½ inch thick; all the pieces should end up roughly the same size. Place in a large saucepan and cover with salted water. Bring to the boil, then turn down the heat and simmer for about 10 minutes or until tender but still crunchy. (Takes less than 10 minutes to get soft, I’ve noticed!) Drain in a colander and leave to dry out.
Heat the oil in a large pan and sauté the onion for 12 minutes on a medium heat until soft and slightly brown. Add the cooked carrots to the onion, followed by all the remaining ingredients, apart from the cilantro and yogurt. Remove from the heat. Season liberally with salt, stir well and leave to cool.
Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve in individual bowls with a dollop of yogurt, a drizzle of oil and garnished with extra cilantro. Can be served warm or cold.